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Food Safety Trends and Issues
1 Food Safety Trends and Issues Ruth L. Petran, Ph.D. Corporate Scientist, Food Safety 28 November 2012 2 Discussion Overview Food Safety Trend...
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1
Food Safety Trends and Issues Ruth L. Petran, Ph.D. Corporate Scientist, Food Safety 28 November 2012
2
Discussion Overview
Food Safety Trends
Global Food Safety Leadership
Food Safety Capabilities – Farm to Fork
© 2012 Ecolab USA Inc. All rights reserved.
3
Basic Needs for Human Survival Food Water Shelter
© 2012 Ecolab USA Inc. All rights reserved.
4
Foodborne Illness Estimates
EU
United States
China/Asia
45.5 million cases
48 million cases 120,000 hospitalizations 3000 deaths
Surveillance beginning
Australia
Global (food and water)
1 billion cases 2.2 million deaths
© 2012 Ecolab USA Inc. All rights reserved.
5.4 million cases 120 deaths
5
Major Food Safety Outbreaks
PulseNet
HVP Ground turkey
Incidents increasingly visible
Pepper
Improved detection & surveillance identifies broad issues Supplier control essential Eggs, chicken, beef, pork
Lunch meat
Sprouts Shell eggs
Peppers [tomatoes]
Cantaloupe 2 Sprouts
Milk powder
Pot pies
Lettuce at 2 taco Peanut Cereal restaurantsbutter
Cantaloupe
Chicken casserole
Salmonella
Listeria
E. coli O157:H7 Hepatitis A
© 2012 Ecolab USA Inc. All rights reserved.
Botulism Chemical
Prions
2011
2010
2009
2008
2007
2006
2005
2004
2003
2002
2001
2000
1999
1998
1997
1996
1995
1994
1993
1992
Bagged Milk Peanut spinach Chili butter Ground beef sauce Raw Unpast. juice Pork Cookie milk Mad cow Bagged Ice cream dough 2 ground beef lettuce Cereal 2 ground Steak house QSR burgers Unpast. juice Green onions beef Pistachios RTE turkey & chicken
6
US FoodNet Estimates of Foodborne Illness 1996 to 2011 Pathogen
2011 Illness/ 100,000
Salmonella Campylobacter
Change since
16.47
1996-98 NS
2006-08 NS
2020 National health objective 11.40
14.31
22% ↓
14% ↑
8.50
Shigella
3.21
65% ↓
43% ↓
-
Cryptosporidium
2.83
NS
NS
-
E. coli O157
0.98
42% ↓
25% ↓
0.60
STEC non-O157
1.08
-
-
-
Vibrio
0.33
76% ↑
NS
0.20
Listeria monocytogenes
0.28
35% ↓
NS
0.20
Yersinia
0.34
52% ↓
NS
0.30
Source: CDC 2012. http://www.cdc.gov/foodnet/data/trends/tables-2011.html
© 2012 Ecolab USA Inc. All rights reserved.
7
Norovirus: Leading Cause of Foodborne Illness TOP 5 US REPORTED OUTBREAKS (CONFIRMED AND SUSPECTED) 1998 enhanced surveillance
New norovirus methods
© 2012 Ecolab USA Inc. All rights reserved.
European Reported Foodborne Outbreaks EUROPEAN TOP 5 VERIFED AND POSSIBLE FOODBORNE ILLNESS
© 2012 Ecolab USA Inc. All rights reserved.
9
US Commodities Associated with Illness OUTBREAKS 757 outbreaks 16541 cases
© 2012 Ecolab USA Inc. All rights reserved.
10
EU Commodities Associated with Illness 2009 977 verified outbreaks, with known vehicle
Source: EFSA Journal 2011; 9(3):2090 © 2012 Ecolab USA Inc. All rights reserved.
11
Food Allergens Food safety issue for sensitive population
Peanuts
Eggs
Tree nuts
Milk
Crustaceans
Soy
Fish
Wheat
Cleaning is essential!
© 2012 Ecolab USA Inc. All rights reserved.
12
FDA Food Recalls - 2010
Adapted from: FDA 2010 Recalls, Market Withdrawals and Safety Alerts http://www.fda.gov/Safety/Recalls/ArchiveRecalls/2010/default.htm © 2012 Ecolab USA Inc. All rights reserved.
Where Was Contaminated Food Consumed? WHEN LOCATION IS KNOWN USA 2010 Workplace, office, not cafeteria 8%
Private home 20%
Banquet facility 7%
Europe 2010 School 3% Church, temple, etc 3%
Canteen or workplace catering 5% Temporary catering 2%
Household 41%
School 7%
Caterer 2%
Residential institution 3% Other* 10%
Prison, jail 2% Other* 11% Restaurant, café, pub, bar, hotel 32%
Restaurant or deli 44% * < 1% of outbreaks Source: CDC 2012 http://www.cdc.gov/foodborneoutbreaks/
© 2012 Ecolab USA Inc. All rights reserved.
* < 1% of outbreaks Source: EFSA Journal 2012; 10(3):2597
14
Contributing Factors to Restaurant Outbreaks USA 2002-03
Contamination Growth Survival (all
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